Shrimp Fried Rice Healthy Living Starts With Healthy Eating
Directions Combinewaterand rice inasmallsaucepan.Bring toa boil over high heat. Cover, reduce heat to medium-low andsimmeruntil thewater isabsorbed,10-12minutes. Spread the rice out on a large baking sheet to cool. Combine hoisin sauce, soy sauce and sesame oil in a small bowl; set aside. Heat 1 tsp canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook,stirring tohelpbreak intosmallerpieces,until just set, about 45 seconds.Transfer the egg to a bowl. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally,untilpink,11/2 to2minutes.Transfer the shrimptothebowl.Heattheremaining2teaspoonsoil in theskilletovermedium-highheat.Addgingerandcook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions; cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the riceand the reservedeggandshrimp;cook,stirring, untilheated through,about1minute.Remove from the heat and gently stir in the sauce mixture.
Ingredients • 1½ cups water • 1 cup instant brown rice • 2 tbsp hoisin sauce • 4 tsp reduced-sodium soy sauce • 2 tsp toasted sesame oil • 4 tsp canola oil, divided • 2 large eggs, lightly beaten • 8 oz peeled & raw small shrimp
• 2 tbsp minced fresh ginger • 4 cups stringless snap peas • 1 medium red bell pepper, cut into ½-inch pieces • 2 medium carrots, thinly sliced • 4 scallions, chopped
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